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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are famous for their floral complexity and citrus flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began to eat the berries.

Yirgacheffe

The high altitudes as well as the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. The combination of these elements makes Yirgacheffe one of the most sought-after coffee beans.

The coffee that is grown in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a soft, smooth finish that is appropriate for any occasion. It’s perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. Additionally, it’s ideal for those who like drinking iced coffee or would like to try different brewing methods. The coffee is available as whole beans, allowing the consumer to experience the variety of flavors.

This particular batch comes from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The naked beans are then dried. This produces the classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has more pronounced acidity.

During the time of harvest coffee farmers handpick cherries and transport them to the washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This makes a cup that has floral and citrus notes. It is the most popular form for Ethiopian coffee. 1 kg coffee beans roasting process enhances the floral and lemony aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with hints of lemon, wine and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good option for those who prefer medium to light roast. It is recommended to enjoy them without cream or milk as they can mask the unique flavor. It’s great with sour, strong cheeses and spices that enhance the citrus and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It is also home to a wide variety of regional landraces, with each one offering a unique flavor profile. The coffees from this region tend to be medium to full-bodied and are perfect for both filter and espresso. The taste of coffee can vary depending upon the method of processing used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine aroma.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. They first began using coffee in the 10th century, mixing it with edible fats in order to make energy balls that they could consume during long journeys. The Oromo people continue to cultivate their own coffee in a way that honors their heritage and reflects the stunning natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in how the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps to maintain the coffee’s acidity and bright tasting notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.

However, the natural process leaves the coffee bean intact as it dries on the bed. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. The process requires the most expertise and attention to ensure that the beans are not burned or overcooked. This level of skill is what makes a good Guji.

Guji’s coffees are famous for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It is ideal for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your friends, this coffee is ideal for you.

Sidamo

A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its citrus and floral notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a significant source of income for people in this region. It is also a key contributor to preserving the environment and the culture. Coffee production is sustainable and requires a small amount of water, land and fertilizer. The harvest is typically done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic farming and is committed to improving the lives of its members. It provides benefits to its members like housing, schooling and drinking water that is safe for consumption. It also provides technical support on the farm, and helps them market their coffees to specialty markets. This helps them continue to improve their production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans grow slowly and allow them to absorb nutrients. The result is a cup with low acidity and a tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who want to experience the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It’s also a good choice for those who enjoy light roasting, as it accentuates the subtleties of the coffee’s flavors.

Harar

In the eastern part of Ethiopia and bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. It is a wild-variety Arabica that has the aroma and flavor of wine. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The process is natural and allows for an intense fruity flavor, with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes.

It is a good option for those who prefer an intense rich and sweet cup of coffee with notes of berries and chocolate. The beans are gathered in small farms in the city and then dried out in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to add sweetness and a scent. Harar can also be enjoyed with a slice of cake or a pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and processing technique. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. This coffee is processed dry and has a full body and rich crema when it is made into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and cultural clothes to livestock and electronic devices. Spend a day exploring the stalls, and taking in the electric atmosphere.

The city is also known for its Khat. People chew it to create a relaxed and slow life. In the old town, you’ll discover a variety of teas and cafes where you can sample the drinks. It is beneficial to prevent heart diseases and ease digestive issues by chewing khat. However, it is important to take it in moderation. Chewing khat more than three days can result in a variety of health issues like stomach ulcers and constipation.